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Tomato Cream Soup

One quart of tomatoes; one-half cup of rice; one quart of water; one pint of milk; one saltspoon of pepper; two teaspoons of salt; one tablespoon of butter; two tablespoons of flour; one saltspoon of soda. Place the rice, tomato, water, salt and pepper together in a granite pan, and cook until the rice is tender but not broken. Rub the butter and flour together and stir into the above mixture. When it thickens and has cooked for three or four minutes, add the soda dissolved in a little cold water, then the milk, which has been heated to the boiling point in a separate saucepan. Serve at once without more heating, as if boiled with the tomato there is always danger of the milk curdling.